27+ Irresistible Summer Grilled Recipes You’ll Want on Repeat

There’s something undeniably magical about summer grilling.

The scent of food sizzling over open flames, the sound of friends laughing in the backyard, and the refreshing breeze of a warm evening all come together to create unforgettable memories.

Whether you’re hosting a weekend cookout, planning a picnic, or just looking to avoid the stove on hot days, grilling offers a flavorful and fun solution.

In this ultimate roundup, we’re sharing 27+ summer grilled recipes that go way beyond burgers and hot dogs.

From smoky meats and fresh seafood to vibrant grilled vegetables and tropical-inspired sides, this list has something for every taste.

Each recipe is designed to make the most of the season’s fresh ingredients while keeping your kitchen cool and your taste buds happy.

Get ready to fire up the grill and impress your family and friends with these creative, mouthwatering recipes!

27+ Irresistible Summer Grilled Recipes You’ll Want on Repeat

Whether you’re a seasoned grill master or a casual weekend griller, these 27+ summer grilled recipes offer a little something for everyone.

With such a wide variety of meats, seafood, vegetarian dishes, and even grilled fruit and salad options, this list is your go-to guide for flavorful summer cooking.

So grab your tongs, stock up on charcoal or fire up the gas, and get ready to turn your backyard into a summer kitchen.

Grilled Chili-Lime Shrimp Skewers

These grilled chili-lime shrimp skewers are a zesty, flavorful way to enjoy seafood during the summer.

Perfect for backyard barbecues or casual weeknight dinners, the shrimp are marinated in a tangy, spicy mixture that highlights the natural sweetness of the seafood. Serve them with a crisp salad, rice, or tucked into tacos for a complete warm-weather meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 2 garlic cloves, minced
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Skewers (if wooden, soak in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lime juice, lime zest, garlic, chili powder, paprika, cumin, salt, and pepper.
2. Add shrimp to the marinade and toss to coat. Cover and refrigerate for 20–30 minutes.
3. Preheat grill to medium-high heat.
4. Thread shrimp onto skewers. Grill for 2–3 minutes per side or until shrimp are opaque and lightly charred.
5. Remove from grill, sprinkle with fresh cilantro, and serve with lime wedges.

Grilled chili-lime shrimp skewers are a quick, crowd-pleasing dish that brings a burst of flavor to any summer table.

The balance of smoky heat and citrus keeps the dish light and refreshing, making it ideal for sunny days and al fresco dining.

Honey-Balsamic Grilled Chicken Thighs

This grilled chicken dish features juicy thighs marinated in a sweet and tangy honey-balsamic glaze.

The flavor-packed marinade caramelizes beautifully on the grill, creating a sticky, savory coating that makes every bite irresistible. It’s a versatile recipe perfect for family dinners or cookouts with friends.

Ingredients:

• 6 boneless, skinless chicken thighs
• ¼ cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, garlic, thyme, salt, and pepper.
2. Add chicken thighs to the bowl and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour (or overnight for more flavor).
3. Preheat grill to medium heat.
4. Remove chicken from marinade and grill for 6–7 minutes per side, or until the internal temperature reaches 165°F.
5. Let rest for 5 minutes before slicing. Garnish with fresh parsley and serve.

Honey-balsamic grilled chicken thighs are a delightful balance of savory and sweet with a depth of flavor that feels both comforting and gourmet.

Serve with grilled vegetables or a side of couscous to round out this satisfying summer meal.

Grilled Peach and Burrata Flatbread

Grilled peach and burrata flatbread is a fresh, vibrant recipe that blends smoky stone fruit, creamy cheese, and herby notes on a crispy grilled base.

It’s perfect as a light dinner or as an appetizer at your next summer gathering. The contrast between the warm peaches and cool burrata creates a show-stopping flavor profile.

Ingredients:

• 2 flatbreads or naan
• 2 ripe peaches, sliced
• 1 tbsp olive oil
• 1 ball of burrata cheese
• 1 tbsp balsamic glaze
• Fresh basil leaves
• Salt and freshly ground pepper, to taste

Instructions:

1. Preheat grill to medium-high.
2. Brush peach slices with olive oil and grill for 1–2 minutes per side, until grill marks appear.
3. Lightly grill flatbreads for 1–2 minutes per side until warm and slightly crisp.
4. Top grilled flatbreads with torn burrata, grilled peach slices, a drizzle of balsamic glaze, fresh basil, salt, and pepper.
5. Slice and serve immediately.

Grilled peach and burrata flatbread is a simple yet elegant summer dish that celebrates fresh seasonal ingredients.

The creamy burrata pairs beautifully with the sweetness of the peaches and the tang of the balsamic glaze, offering a dish that’s as visually stunning as it is delicious.

Grilled Mexican Street Corn (Elote)

Grilled Mexican street corn, or elote, is a beloved street food that delivers bold, smoky flavors with a creamy, tangy finish.

The charred corn is slathered in a mixture of mayonnaise, crema, and cheese, then topped with chili powder and fresh cilantro for a perfect balance of spice and richness. This dish is an absolute crowd-pleaser, making it a must-have at your summer cookouts.

Ingredients:

• 4 ears of corn, husked
• ¼ cup mayonnaise
• ¼ cup Mexican crema
• ¼ cup cotija cheese, crumbled (or Parmesan if cotija is unavailable)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Grill the corn for 10–12 minutes, turning occasionally until the kernels are charred and golden.
3. While the corn grills, mix together mayonnaise, crema, cotija cheese, chili powder, and smoked paprika in a bowl.
4. Once the corn is cooked, remove it from the grill and immediately spread the mayo-crema mixture all over each ear of corn.
5. Sprinkle with additional cotija cheese, chili powder, and a pinch of salt.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Grilled Mexican street corn is an explosion of flavor that’s smoky, creamy, and spicy in the best possible way.

The combination of grilled corn and zesty toppings makes it a perfect side dish or snack to enjoy during those warm summer evenings.

Grilled Veggie Kabobs with Garlic Herb Marinade

Grilled veggie kabobs are a colorful, healthy, and flavorful dish that showcases the best of summer produce.

A mix of zucchini, bell peppers, onions, and mushrooms is marinated in a savory garlic herb sauce, then grilled to perfection, creating a deliciously smoky and tender bite. This recipe is ideal for a light meal, and it’s also a great vegetarian option for your summer barbecues.

Ingredients:

• 2 zucchinis, cut into thick rounds
• 2 bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 1 cup mushrooms, halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Add the vegetables to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Thread the marinated vegetables onto skewers, alternating between the different veggies.
5. Grill the kabobs for 6–8 minutes, turning occasionally, until the vegetables are tender and have grill marks.
6. Remove from the grill and serve immediately.

Grilled veggie kabobs are a vibrant and satisfying dish that brings out the natural sweetness of the vegetables while adding smoky depth from the grill.

They’re perfect on their own or served with a side of rice or quinoa, making for a healthy and filling summer meal.

Grilled Teriyaki Salmon

Grilled teriyaki salmon is a succulent and flavorful fish dish that’s perfect for summer grilling.

The sweet and savory teriyaki marinade infuses the salmon with rich flavor while the grill imparts a delicious smoky char. This easy-to-make dish pairs wonderfully with grilled vegetables or a fresh cucumber salad for a complete, balanced meal.

Ingredients:

• 4 salmon fillets (skin on)
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame seeds (optional, for garnish)
• Fresh green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Refrigerate for 30 minutes to 1 hour.
3. Preheat grill to medium-high heat.
4. Remove salmon from marinade and place skin-side down on the grill. Grill for 4–5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
5. Remove from the grill and sprinkle with sesame seeds and sliced green onions for garnish.

Grilled teriyaki salmon is a simple yet flavorful dish that’s quick to prepare and perfect for summer grilling.

The savory-sweet teriyaki glaze enhances the natural richness of the salmon, making it a crowd-pleaser at any barbecue or outdoor gathering.

Grilled Chicken Fajita Skewers

These grilled chicken fajita skewers bring all the vibrant flavors of fajitas to a fun, portable format.

Marinated in a tangy lime and cumin mixture, the chicken is skewered alongside colorful bell peppers and onions, then grilled to perfection. Served with warm tortillas, these skewers are perfect for tacos or as a main dish at your next summer barbecue.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 2 bell peppers, cut into chunks
• 1 large onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 6 small tortillas (for serving)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Add the chicken cubes to the marinade, toss to coat, and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, bell peppers, and onion onto skewers.
5. Grill the skewers for 5–7 minutes per side until the chicken is cooked through and the vegetables are tender and slightly charred.
6. Serve with warm tortillas, fresh cilantro, and lime wedges.

Grilled chicken fajita skewers are a crowd-pleasing, flavorful option that brings all the tasty elements of fajitas in a fun, easy-to-serve format.

The smoky char from the grill and the spices from the marinade infuse the chicken and vegetables with an irresistible depth of flavor, making them perfect for casual summer gatherings.

Grilled Watermelon and Feta Salad

This grilled watermelon and feta salad is a refreshing and unexpected dish that combines the sweetness of caramelized watermelon with the salty tang of feta cheese.

It’s light, fresh, and perfect for a hot summer day. The addition of mint and a simple balsamic glaze ties the flavors together for a salad that’s as visually appealing as it is delicious.

Ingredients:

• 4 slices of watermelon (about 1-inch thick)
• ½ cup feta cheese, crumbled
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the watermelon slices with olive oil and place them on the grill. Grill for 2–3 minutes on each side, or until grill marks appear and the watermelon becomes slightly softened.
3. Remove from the grill and slice into bite-sized cubes.
4. In a bowl, toss the grilled watermelon cubes with crumbled feta and chopped mint.
5. Drizzle with balsamic glaze and season with salt and pepper to taste. Serve immediately.

Grilled watermelon and feta salad is the perfect balance of sweet, salty, and savory flavors.

The warm, slightly smoky watermelon pairs beautifully with the creamy feta, making it a refreshing dish that’s perfect for a summer picnic or barbecue. Its bright flavors and vibrant colors make it a show-stopper at any gathering.

Grilled Steak with Chimichurri Sauce

Grilled steak with chimichurri sauce is a flavorful, Argentine-inspired dish that’s perfect for a summer cookout.

The steak is simply seasoned with salt and pepper, then grilled to your desired doneness and topped with a vibrant, herbaceous chimichurri sauce. This fresh, garlicky sauce adds a burst of flavor that pairs perfectly with the rich, smoky steak.

Ingredients:

• 4 ribeye steaks (or your favorite cut of steak)
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 3 garlic cloves, minced
• 1 small red onion, finely chopped
• 2 tbsp red wine vinegar
• ½ cup olive oil
• 1 tsp red pepper flakes (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the steaks with salt and pepper on both sides.
3. Grill the steaks for 4–6 minutes per side, or until they reach your desired level of doneness.
4. While the steak is grilling, make the chimichurri sauce: In a bowl, combine parsley, oregano, garlic, red onion, red wine vinegar, olive oil, and red pepper flakes (if using). Stir to combine.
5. Once the steak is cooked, let it rest for 5 minutes before slicing.
6. Spoon the chimichurri sauce over the sliced steak and serve immediately.

Grilled steak with chimichurri sauce is an easy-to-make yet incredibly flavorful dish that elevates any barbecue.

The fresh, zesty chimichurri perfectly complements the smoky grilled steak, making it a standout dish for summer gatherings. Whether you’re serving it with a side of grilled veggies or mashed potatoes, it’s sure to impress.

Grilled Mediterranean Veggie Platter

This grilled Mediterranean veggie platter is a colorful and healthy dish that highlights the flavors of the Mediterranean.

It’s a mix of charred eggplant, zucchini, bell peppers, and red onions, all drizzled with a tangy lemon-oregano dressing. Served with hummus and pita, it’s a perfect light summer meal or a great addition to any BBQ spread.

Ingredients:

• 1 eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 2 bell peppers (any color), cut into quarters
• 1 red onion, sliced into rings
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp lemon juice
• Salt and pepper, to taste
• ½ cup hummus (for serving)
• Pita bread (for serving)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the vegetables with olive oil and sprinkle with dried oregano, salt, and pepper.
3. Grill the vegetables for 4–6 minutes per side, until they are tender and have nice grill marks.
4. While the veggies are grilling, whisk together lemon juice, a tablespoon of olive oil, salt, and pepper to make a dressing.
5. Once grilled, arrange the veggies on a platter, drizzle with the lemon-oregano dressing, and serve with hummus and pita on the side.

This grilled Mediterranean veggie platter is a refreshing and satisfying way to enjoy a mix of vegetables in the summer.

The smoky grill flavor combined with the zingy dressing and creamy hummus makes it a light yet filling dish that’s perfect for a warm evening outdoors.

Grilled Shrimp Tacos with Mango Salsa

Grilled shrimp tacos with mango salsa are a tropical, vibrant meal that’s perfect for summer nights.

The shrimp are marinated in a citrusy, garlicky marinade, then grilled to perfection. They’re topped with a fresh, tangy mango salsa that adds a burst of sweetness and heat, making these tacos a flavorful, balanced dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely diced (optional)
• 2 tbsp fresh cilantro, chopped
• 8 small corn tortillas
• Lime wedges (for serving)

Instructions:

1. In a bowl, combine olive oil, lime juice, orange juice, garlic, chili powder, cumin, salt, and pepper.
2. Add shrimp to the marinade, toss to coat, and refrigerate for 20–30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread shrimp onto skewers and grill for 2–3 minutes per side, until they are opaque and lightly charred.
5. In a separate bowl, mix together diced mango, red onion, jalapeño (if using), cilantro, and a squeeze of lime juice to make the salsa.
6. Warm the corn tortillas on the grill for 1–2 minutes.
7. Assemble the tacos by placing grilled shrimp on each tortilla and topping with mango salsa. Serve with lime wedges.

Grilled shrimp tacos with mango salsa are a fun, vibrant summer dish that brings together smoky shrimp and sweet, juicy mango in a way that’s both refreshing and satisfying.

These tacos are perfect for a casual gathering or a light, tropical-inspired dinner.

Grilled Stuffed Portobello Mushrooms

Grilled stuffed portobello mushrooms are a delicious and hearty vegetarian option for the summer.

These mushrooms are filled with a flavorful mixture of spinach, garlic, cheese, and breadcrumbs, then grilled until golden and bubbling. They make for a satisfying main dish or a great side to any grilled meat.

Ingredients:

• 4 large portobello mushroom caps
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the grill to medium heat.
2. Clean the mushroom caps and remove the stems. Brush both sides with olive oil and season with salt and pepper.
3. Grill the mushroom caps, gill side down, for about 5–7 minutes, until they are tender and have grill marks.
4. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute, then add spinach and cook until wilted.
5. Remove from heat and stir in breadcrumbs, Parmesan, mozzarella, and fresh basil.
6. Stuff the grilled mushroom caps with the spinach mixture and return to the grill for another 5 minutes, until the cheese is melted and bubbly.
7. Serve immediately.

Grilled stuffed portobello mushrooms are a deliciously savory, satisfying dish.

The smoky grilled mushrooms pair wonderfully with the creamy, cheesy spinach stuffing, making them a perfect vegetarian option for summer cookouts or a light dinner.

Grilled Lemon-Herb Salmon Fillets

Grilled lemon-herb salmon fillets are a flavorful and healthy choice for summer grilling.

The fresh lemon and herb marinade infuses the salmon with bright, zesty flavors, while grilling gives the fish a smoky, crispy exterior. This dish is easy to prepare and perfect for a light and nutritious summer dinner.

Ingredients:

• 4 salmon fillets (skin on)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 20–30 minutes.
3. Preheat grill to medium-high heat.
4. Remove the salmon from the marinade and grill, skin-side down, for 4–5 minutes per side, or until the fish flakes easily with a fork.
5. Garnish with fresh parsley and serve with lemon wedges.

Grilled lemon-herb salmon fillets are light, fresh, and full of flavor, making them an excellent option for a healthy summer meal.

The combination of lemon, herbs, and a touch of smokiness from the grill creates a deliciously vibrant dish that’s perfect with a side of grilled veggies or a crisp salad.

Grilled Caprese Skewers

Grilled caprese skewers are a bite-sized version of the classic Italian caprese salad, with fresh mozzarella, cherry tomatoes, and basil leaves skewered together and grilled for a smoky twist.

Drizzled with balsamic reduction and olive oil, these skewers make for an appetizer or a side dish that’s both fresh and indulgent.

Ingredients:

• 12 cherry tomatoes
• 12 fresh mozzarella balls (bocconcini)
• 12 fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic reduction
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread the cherry tomatoes, mozzarella balls, and basil leaves onto skewers, alternating the ingredients.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 2–3 minutes, turning occasionally, until the mozzarella is slightly melted and the tomatoes are lightly charred.
5. Drizzle with balsamic reduction and serve immediately.

Grilled caprese skewers add a smoky, grilled twist to the classic caprese salad.

The combination of fresh, creamy mozzarella, juicy tomatoes, and fragrant basil, with a touch of balsamic sweetness, makes for a deliciously simple and elegant dish that’s perfect for summer gatherings.

Grilled Corn and Black Bean Salad

This grilled corn and black bean salad is a vibrant and flavorful side dish that’s perfect for summer.

The charred corn adds a smoky depth of flavor, while the black beans provide heartiness and protein. Tossed with fresh vegetables, cilantro, and a zesty lime dressing, it’s a refreshing, nutritious dish that pairs well with grilled meats or as a stand-alone vegetarian option.

Ingredients:

• 2 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• ½ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Grill the corn for 10–12 minutes, turning occasionally, until the kernels are charred and tender.
3. While the corn grills, prepare the other ingredients: In a large bowl, combine black beans, bell pepper, cucumber, red onion, and cilantro.
4. Once the corn is grilled, remove it from the cob and add it to the bowl with the other ingredients.
5. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
6. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

Grilled corn and black bean salad is a hearty, flavorful dish that’s perfect for summer meals or gatherings.

The smoky grilled corn complements the freshness of the vegetables, while the lime dressing adds a refreshing, zesty finish. It’s a great side dish or light vegetarian option that’s both satisfying and nutritious.

Grilled Chicken with Avocado Salsa

Grilled chicken with avocado salsa is a simple yet flavorful dish that’s perfect for summer.

The juicy, smoky grilled chicken is topped with a fresh, creamy avocado salsa that adds a tangy contrast. The combination of zesty lime, ripe avocados, and crunchy vegetables makes this dish a refreshing and hearty meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 jalapeño, minced (optional)
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the chicken breasts with olive oil and season with cumin, paprika, salt, and pepper.
3. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
4. While the chicken is grilling, prepare the avocado salsa: In a bowl, combine diced avocados, red onion, tomato, jalapeño (if using), lime juice, and cilantro.
5. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
6. Top each chicken breast with a generous portion of the avocado salsa and serve immediately.

Grilled chicken with avocado salsa is the perfect balance of smoky, juicy chicken and creamy, zesty salsa.

It’s a light, healthy dish that’s ideal for summer grilling and works well with a side of rice, quinoa, or a green salad.

Grilled Shrimp Skewers with Garlic Butter

Grilled shrimp skewers with garlic butter are an easy-to-make and deliciously indulgent dish for summer cookouts. The shrimp are marinated in a simple garlic, lemon, and herb mixture, then grilled and brushed with rich garlic butter, resulting in a juicy, flavorful treat.

These skewers are perfect as an appetizer or as part of a larger meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• ¼ cup unsalted butter
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice (for butter)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15–20 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the shrimp onto skewers.
4. Grill the shrimp for 2–3 minutes per side until they turn pink and opaque.
5. While the shrimp are grilling, melt the butter in a small saucepan over low heat. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in fresh lemon juice and parsley.
6. Once the shrimp are done, remove them from the grill and brush with the garlic butter. Serve immediately.

Grilled shrimp skewers with garlic butter are an irresistible combination of smoky shrimp and rich, garlicky butter.

They’re perfect for summer gatherings or as a delicious appetizer to kick off a BBQ feast.

Grilled Veggie and Halloumi Cheese Skewers

Grilled veggie and halloumi cheese skewers offer a delightful combination of smoky vegetables and savory, slightly salty halloumi cheese.

Halloumi, which doesn’t melt when grilled, creates a perfect, golden crust on the skewers, making these an excellent option for a vegetarian summer meal or a flavorful side dish to complement grilled meats.

Ingredients:

• 1 block of halloumi cheese, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, toss the halloumi cheese cubes and vegetables with olive oil, oregano, thyme, salt, and pepper.
3. Thread the halloumi and vegetables onto skewers, alternating between cheese and veggies.
4. Grill the skewers for 3–4 minutes per side, until the halloumi is golden and the vegetables are tender with grill marks.
5. Serve immediately, optionally drizzling with a little extra olive oil or a squeeze of lemon.

Grilled veggie and halloumi cheese skewers are a fun, flavorful way to enjoy summer grilling.

The rich, grilled cheese paired with smoky vegetables makes for a hearty vegetarian option that will satisfy even the meat lovers in the crowd.

Grilled BBQ Ribs

Grilled BBQ ribs are a classic summer dish that delivers smoky, tender, and flavorful meat.

These ribs are coated in a sweet and tangy BBQ sauce, then grilled to perfection, creating a delicious charred crust while keeping the meat juicy and tender inside. Perfect for any summer cookout, these ribs will become a crowd favorite.

Ingredients:

• 2 racks of baby back ribs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup BBQ sauce (your choice)
• 1 tbsp brown sugar (optional, for extra caramelization)

Instructions:

1. Preheat the grill to medium-low heat.
2. Remove the silver skin from the ribs and rub both sides with olive oil, salt, and pepper.
3. Place the ribs on the grill, bone side down, and cook for 2–3 hours over indirect heat, flipping every 30 minutes.
4. In the last 20 minutes of grilling, brush the ribs with BBQ sauce and sprinkle with brown sugar if desired.
5. Continue to cook until the ribs are tender and the sauce is caramelized.
6. Remove from the grill, slice, and serve with extra BBQ sauce on the side.

Grilled BBQ ribs are a summer staple that’s full of flavor.

The slow grilling process allows the meat to become tender and infused with smoky goodness, while the BBQ sauce adds a perfect balance of sweetness and tang. Serve with coleslaw and cornbread for a truly satisfying summer meal.

Grilled Chicken Caesar Salad

Grilled chicken Caesar salad is a fresh and hearty dish that combines the classic Caesar salad with the smoky, juicy flavors of grilled chicken.

The grilled chicken adds depth to the salad, while the creamy dressing and crunchy croutons create a satisfying texture. This dish is perfect for a light summer dinner or as a side to grilled meats.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 8 cups romaine lettuce, chopped
• 1 cup croutons
• ½ cup grated Parmesan cheese
• ½ cup Caesar dressing (store-bought or homemade)

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the chicken breasts with olive oil and season with garlic powder, salt, and pepper.
3. Grill the chicken for 6–7 minutes per side, until fully cooked and the internal temperature reaches 165°F.
4. While the chicken is grilling, prepare the salad: Toss chopped romaine lettuce, croutons, and Parmesan cheese in a large bowl.
5. Once the chicken is grilled, slice it thinly and place it on top of the salad.
6. Drizzle with Caesar dressing and toss to combine. Serve immediately.

Grilled chicken Caesar salad is a delicious twist on the classic, with smoky chicken adding a layer of flavor that pairs perfectly with the creamy dressing and crunchy croutons.

This dish is light, satisfying, and ideal for a summer lunch or dinner.

Grilled Peach and Burrata Salad

Grilled peach and burrata salad is a sweet and savory summer dish that celebrates the season’s best produce.

The juicy peaches are grilled to bring out their natural sweetness, and when paired with creamy burrata cheese, the result is a perfect balance of flavors. Topped with fresh herbs, a drizzle of honey, and balsamic glaze, this salad is the perfect summer starter or light meal.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 ball of burrata cheese
• 2 cups arugula or mixed greens
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp honey
• Balsamic glaze, for drizzling

Instructions:

1. Preheat grill to medium heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches, cut side down, for 3–4 minutes, until grill marks appear and the peaches are slightly softened.
4. On a large platter, arrange the arugula or mixed greens and top with grilled peaches.
5. Tear the burrata cheese into pieces and scatter over the salad.
6. Drizzle with honey, balsamic glaze, and sprinkle with fresh basil and mint.
7. Serve immediately.

Grilled peach and burrata salad is a delightful combination of sweet, smoky peaches and rich, creamy burrata cheese.

The drizzle of honey and balsamic glaze adds a touch of sweetness and acidity, making this salad a light, refreshing dish perfect for a summer meal or gathering.

Grilled Swordfish Steaks with Herb Marinade

Grilled swordfish steaks are a robust, meaty fish option that’s perfect for the grill.

The fish is marinated in a fresh herb and citrus marinade, then grilled to a tender, flaky perfection. Swordfish’s naturally firm texture makes it ideal for grilling, and the herb marinade adds depth and brightness to this delicious seafood dish.

Ingredients:

• 4 swordfish steaks
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. In a bowl, combine olive oil, lemon juice, parsley, basil, garlic, salt, and pepper.
2. Place the swordfish steaks in a shallow dish and pour the marinade over the fish. Refrigerate for 20–30 minutes.
3. Preheat the grill to medium-high heat.
4. Remove the swordfish from the marinade and grill for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. Serve with fresh lemon wedges for added flavor.

Grilled swordfish steaks with herb marinade are a simple yet flavorful summer dish.

The grilled fish, enhanced by the aromatic herbs and bright citrus, makes for a satisfying, healthy meal. Pair it with grilled vegetables or a light salad for a complete dish.

Grilled Eggplant and Chickpea Salad

Grilled eggplant and chickpea salad is a hearty, Mediterranean-inspired dish that’s perfect for summer.

The smoky grilled eggplant pairs wonderfully with the creamy chickpeas and fresh vegetables, all tossed in a tangy lemon and tahini dressing. This salad is a great vegetarian option for a light yet filling summer meal.

Ingredients:

• 2 medium eggplants, cut into 1-inch slices
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil (for dressing)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4–5 minutes per side until soft and charred.
4. In a large bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes.
5. Once the eggplant is grilled, chop it into bite-sized pieces and add it to the bowl with the other ingredients.
6. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
7. Pour the dressing over the salad and toss gently. Garnish with fresh parsley before serving.

Grilled eggplant and chickpea salad is a vibrant, nutrient-packed dish that’s both filling and refreshing.

The smoky eggplant, paired with the creamy chickpeas and tangy tahini dressing, creates a beautiful balance of flavors and textures. It’s perfect for a summer picnic or as a light dinner option.

Grilled Pineapple Salsa

Grilled pineapple salsa is a tropical, sweet, and spicy topping that’s perfect for grilling season.

The grilled pineapple develops a caramelized sweetness that pairs beautifully with the heat from jalapeños and the freshness of cilantro. This salsa can be used to top grilled meats, fish, or served as a side dish with tortilla chips.

Ingredients:

• 1 fresh pineapple, peeled, cored, and cut into rings
• 1 small red onion, finely chopped
• 1–2 jalapeños, minced (remove seeds for less heat)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the pineapple rings for 2–3 minutes per side, until grill marks appear and the pineapple is slightly caramelized.
3. Remove the pineapple from the grill and chop it into small pieces.
4. In a bowl, combine the grilled pineapple, red onion, jalapeños, cilantro, and lime juice.
5. Season with salt to taste and mix well. Serve immediately or refrigerate for an hour to let the flavors meld.

Grilled pineapple salsa is a delightful combination of sweet, smoky, and spicy flavors.

It’s a versatile accompaniment to grilled meats like chicken, pork, or fish, or simply enjoy it as a refreshing dip with tortilla chips. Perfect for adding a tropical flair to your summer grilling sessions.